Ingredients

• 1lb - 500g - chicken thighs (no skin)
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp minced garlic (4-5 cloves)
• 1 tsp salt
• 4 tbsp olive or vegetable oil
• 1 tbsp minced ginger
• 4-5 green cardamom pods, slightly crushed
• 3-4 cloves
• 1 sprig curry leaves
• 1 large red onion, finely chopped
• 2 large tomatoes, chopped
• 3.5oz -100g cashew nuts, soaked in water for 1 hour
• 1 tbsp red chili paste
• 14oz - 400ml coconut milk
• 1 tsp brown sugar
• Salt to taste
• Fresh coriander leaves, for garnish
• Steamed rice, to serve
• Optional fried papadams

Steps

• Step 1

  First, dice the chicken into bite size. Place in a small bowl ready for marination. To the chicken, add the turmeric, chili powder, garlic, salt and 1 tbsp olive oil. Mix well and place covered in fridge 2 to 8 hours. Remove from fridge 20 minutes before use.

• Step 2

  In a large frying pan over medium heat, heat 3 tablespoons of olive or vegetable oil. Add minced ginger, cardamom pods, cloves, and curry leaves. Fry in hot oil until fragrant, about 1-2 minutes.

• Step 3

  Add chopped red onion and sauté until soft and lightly golden.
  Add chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.

• Step 4

  Add the marinated chicken pieces to the pan and stir well. Cook for 5 minutes, allowing the chicken to absorb the spices.

• Step 5

  Stir in the red chili paste and cook for 2 minutes, ensuring it coats the chicken evenly.

• Step 6

  Add the cashew nuts, the brown sugar (or kithul) and stir gently to combine with the chicken and sauce. Cook for 4 minutes.

• Step 7

  Reduce the heat to low and pour in the coconut milk. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.

• Step 8

  Taste and adjust salt and sweetness if needed.

• Step 9

  Garnish with hot fried papadum, fresh coriander and serve hot with steamed rice.

Little Tips

Enhance the Cashew Creaminess: Blend half of the soaked cashews into a paste before adding them to the curry. This creates a silky, nutty sauce that pairs beautifully with the chicken.